Preheat the oven to 320F/160°C. Place the frozen tart cases on an oven tray and bake for 10 minutes. Remove from the oven and set aside to cool slightly.

Meanwhile, whisk the egg yolks and sugar by hand until the sugar dissolves, then stir in the cream.

Spread the base of each tart case with 1/2 teaspoon of strawberry jam. Spoon the egg mixture evenly into each tart case, then bake for 10-12 minutes until the custard is set. When set, take from the oven and place a strawberry half, cut-side down, onto each tart.

Leave to cool for 15 minutes, then remove the foil cases. Place on a platter and dust with confectioners sugar to serve.